"it's not dead yet" hot salsa

Yield: 24 Servings

Measure Ingredient
5 Whole Habanero peppers; seeded
10 Whole tomatillos; husks removed
2 Whole Vidalia onion; skinned
6 Whole sweet red peppers; seeded
2 Whole smoked Habanero peppers
3 Whole Chipotle peppers
1 tablespoon Cumin powder
2 ounces Balsamic vinegar

Date: Wed, 27 Mar 1996 05:52:15 -0500 From: Mac Geek <john@...>

Recipe By: John A. Gunterman

Process ingredients in a blender individually in order listed until you reach the dried peppers and place in a non-reactive container. place Smoked Habs and Choptles in blender and drain juice from mixture in bowl into the blender and process. add to the mixture in the bowl. add cumin and stir well. drizzle Balsamic vinegar over the top. let marinate overnight Serving Ideas : Best served warm the day after.

NOTES : Made whie cleaning out the refridgerator....... thus the name... a litltle of this, a little of that, a little more of that,a _lot_ of that.... John A. Gunterman

CHILE-HEADS DIGEST V2 #279

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

Similar recipes